COLD SESAME NOODLE SALAD
This recipe was in my Inbox one morning, and it's become one of my favorite dishes. It's supposed to be a side dish, but it's very good for indulging late at night on your own when you feel like a midnight nosh.
Provided by Mirj2338
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Toast the sesame seeds in a small skillet over medium-high heat until lightly browned, about 2 1/2 minutes.
- Set 1 tablespoon seeds aside.
- Place the remaining seeds in the jar of a blender.
- Add the oil and process on low speed for 10 seconds.
- Scrape down the sides of the blender and process for another 10 seconds.
- Add the soy sauce, mirin, and vinegar and process to combine, about 5 seconds.
- Set the dressing aside.
- Bring 3 quarts of water to a boil in a medium pot.
- Add the salt and soba noodles and boil until al dente, about 4 minutes.
- Drain the noodles in a colander and return them to the cooking pot.
- Add cold water to the pot, swishing the noodles around to wash away the starch.
- Drain well.
- Transfer the noodles to a large mixing bowl and toss with the dressing.
- Let stand 5 minutes.
- Add the radishes, scallions, sprouts, and reserved tablespoon sesame seeds and toss to combine.
- Serve immediately.
Nutrition Facts : Calories 212.7, Fat 7.8, SaturatedFat 1.1, Sodium 1057.2, Carbohydrate 31.4, Fiber 1.1, Sugar 0.7, Protein 7.5
HOT AND COLD THAI SESAME NOODLE SALAD
Got this off a 30 Minute Meal segment. I love the mix of flavors in this dish. This will last several days in the refrigerator. Cook time is chilling time.
Provided by Dragonfly AZ
Categories Spaghetti
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta to al dente, then cold shock it to stop the cooking process by running it under cold water in colander.
- Drain the pasta very well.
- In the bottom of a large bowl, whisk together soy, peanut butter, vinegar, oil, sesame oil, and hot sauce. Adjust to taste.
- Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce. Sprinkle scallions and sesame seeds throughout the salad.
- Tastes best if allowed to chill first.
Nutrition Facts : Calories 404.6, Fat 14.9, SaturatedFat 2.7, Sodium 1281, Carbohydrate 54.2, Fiber 5.8, Sugar 7.2, Protein 15.9
HOT AND COLD SESAME NOODLES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook pasta to al dente, with a bite to it, then cold shock it to stop the cooking process by running it under cold water in colander. Drain the pasta very well.
- In the bottom of a large bowl, whisk together soy, peanut butter, vinegar, oil, sesame oil, and hot sauce. Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce. Sprinkle scallions and sesame seeds throughout the salad and serve.
COLD SESAME NOODLE SALAD
Make and share this Cold Sesame Noodle Salad recipe from Food.com.
Provided by Battle in Seattle
Categories Asian
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In boiling salted water, cook noodles until tender, five to ten minutes. Rinse in cold water until cool. Drain and toss with 1 teaspoon sesame oil and set aside.
- In a small saucepan over low heat, combine soy sauce and sugar. Simmer until syrupy, about ten minutes.
- In a medium bowl, whisk together the tahini, 1/4 cup sesame oil, vinegar and water and soy/sugar mixture until smooth. Season to taste with cayenne.
- To serve, toss noodles with dressing, green onions and sesame seeds, reserving some seeds for garnish.
Nutrition Facts : Calories 420.9, Fat 18.4, SaturatedFat 2.6, Sodium 1466.5, Carbohydrate 56.6, Fiber 3.3, Sugar 6.9, Protein 14.2
COLD TACO SALAD
A family favorite...this taco salad has no meat, is easy to make, and is always a hit. In the summer or for a lighter meal, it makes for a great main dish served with a bread of your choice. Enjoy
Provided by Noni Suzanne
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put first 6 ingredients in large bowl (can be done ahead, except for the avocado).
- When ready to serve, add Fritos, cheese and Catalina Dressing; mix well.
Nutrition Facts : Calories 1344.8, Fat 101.9, SaturatedFat 22.6, Cholesterol 59.3, Sodium 2301.2, Carbohydrate 89.8, Fiber 14.7, Sugar 24.5, Protein 27
COLD SESAME NOODLE SALAD WITH SPICY PEANUT DRESSING
This wonderful Asian noodle salad is from "Perfect Party Food" by Diane Phillips, who is known as the Do-Ahead Diva. I've attended cooking classes taught by Ms. Phillips and she is an awesome cook and instructor. I love the way she provides Do-Ahead tips throughout the recipe instructions. I have all her cookbooks, but in my humble opinion, Perfect Party Food (a James Beard Award winner) is her best.
Provided by CookinDiva
Categories Salad Dressings
Time 30m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Cook and drain pasta, toss with 1 T. of the sesame oil. **Do-Ahead Tip: cover and refrigerate for up to 8 hours.
- In a blender or food processor, process together the remaining 1 T. sesame oil, vegetable oil, garlic, ginger, soy sauce, peanut butter, vinegar, and brown sugar until smooth. Taste for soy and sugar. **Do-Ahead Tip: refrigerate up to 3 days. Let come to room temperature and whisk before using.
- Microwave the snow peas on High or plunge into boiling water for 1 minute. Shock in ice water, pat dry, and cut in half on the diagonal. **Can omit this step if they are young and tender.
- Add the snow peas, scallions, carrots, 2 T. of the peanuts, and 1 T. of the sesame seeds to the linguine. Pour half of the dressing over the salad and toss to coat. **Do-Ahead Tip: cover and refrigerate up to 24 hours.
- One hour before serving, remove the salad from the refrigerator and toss with more dressing if needed. Garnish with the remaining 2 T. of peanuts and 1 T. of sesame seeds.
- Note from contributor - I omit the 2 T. vegetable oil and use water in it's place. The dressing is a bit thinner, but healthier. Additions I enjoy: 1/4 cup chopped cilantro, several radishes - slivered, red pepper flakes for some "heat", and chopped red pepper for their vitamins and a splash of color.
Nutrition Facts : Calories 336.3, Fat 14.9, SaturatedFat 2.3, Sodium 454.1, Carbohydrate 41.6, Fiber 3.6, Sugar 4.3, Protein 10.3
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